Slow-Roasted Gyro Meat (the Slow Way) 🥙🍖

This recipe for gyro meat takes its time to develop deep, savory flavors that will transport you straight to a bustling street market in Greece! The key to this dish is the slow roasting which allows the spices to meld beautifully while keeping the meat juicy and tender. Once you dip it in tzatziki sauce and wrap it in warm pita, you'll feel like you're enjoying an authentic Mediterranean feast! 🍽️

Ingredients

For the gyro meat

• 2 lbs of lamb (leg or shoulder), trimmed and cubed
• 1 lb of beef (chuck or brisket), trimmed and cubed
• 1 tablespoon of olive oil
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 2 teaspoons of ground cumin
• 2 teaspoons of dried oregano
• 1 teaspoon of ground coriander
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of ground cinnamon
• Salt and black pepper to taste
• Zest of 1 lemon
• 1/4 cup of fresh parsley, chopped

For serving

• Pita bread
• Tzatziki sauce
• Sliced tomatoes
• Diced cucumbers
• Red onion, thinly sliced
• Feta cheese (optional)

Instructions

1. Prepare the meat: In a large bowl, combine the lamb and beef cubes. Drizzle the olive oil over the meat and sprinkle with salt and black pepper. Toss well to coat evenly.

2. Sauté the aromatics: In a large skillet over medium heat, sauté the onion until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

🔪 If you want to save time, you can skip the sautéing step and add raw onions and garlic directly into the food processor later, but the sautéing adds a lovely depth of flavor!

3. Mix the spices: In a small bowl, mix together the cumin, oregano, coriander, smoked paprika, cinnamon, lemon zest, and parsley. Combine the sautéed onions and garlic with the spice mixture and mix thoroughly.

4. Blend the mixture: In a food processor, add your meat mixture along with the onion spice blend. Pulse until the mixture is well combined but still slightly chunky. This will help the meat hold its shape during cooking.

🚨 Don’t overprocess! This will lead to a mushy texture instead of the desired meaty bite.

5. Shape the gyro loaf: Transfer the meat mixture to a loaf pan or shape it into a loaf on a lined baking sheet. Cover tightly with aluminum foil.

6. Slow roast: Preheat your oven to 325°F (160°C). Place the loaf in the oven and cook for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).

⏳ Slow cooking is key! The gradual cooking allows the flavors to develop fully and ensures the meat stays juicy.

7. Create gyros: Once cooked, let the gyro meat rest for 15-20 minutes. Slice thinly and serve in warm pita bread, topped with tzatziki sauce, fresh tomatoes, cucumbers, red onion, and a sprinkle of feta cheese if desired.

🌿 For an extra punch of flavor, drizzle a little olive oil and squeeze some fresh lemon juice over the toppings before wrapping it all up!

Variations

• Spicy: Add a pinch of cayenne pepper or crushed red pepper flakes to the spice blend for a spicy kick! 🌶️
• Vegetarian option: Use a blend of grilled mushrooms and eggplant with the same spice mixture and cook similarly until it holds together.
• Wrap it up: Instead of pitas, try wrapping the gyro meat in lavash or tortillas for a different twist!
• Freezer friendly: Slice and freeze leftover gyro meat in portions for an easy meal later on. Just reheat in the oven for a perfect gyro in a pinch!

Now gather your favorite ingredients and give this slow-roasted gyro meat a try. All it takes is a little patience for meaty perfection! 🎉